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Chicken and Peanuts with Noodles

Chicken and Peanuts with Noodles Recipe

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Prep/Cook Time: 15 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
1 teaspoons sugar
1 1/2 teaspoon cornstarch
1 tablespoon ginger, minced
1/4 cup + 2 tablespoons low sodium soy sauce, divided
1/4 teaspoon hot red pepper sauce
3 cloves garlic, minced
1/4 cup peanut butter
1 tablespoon rice wine vinegar
1 cup water
2 teaspoons canola oil
2 cups snow peas, cut in half lengthwise
6 green onions, sliced thin
1/2 pound spagetti noodles, cooked
1 tablespoons sesame oil
1/2 cup roasted peanuts, shelled


  1. In small bowl, mix together sugar, cornstarch, ginger, ¼ cup soy sauce, hot pepper sauce, garlic, peanut butter, rice wine vinegar and water.  Whisk until well blended.  Pour mixture into a large, plastic zipper bag; add chicken tenders.  Close and turn bag to coat the chicken.  Refrigerate for at least 1 hour.  Remove chicken from bag, reserving marinade.
  2. In large skillet or wok, heat canola oil.  Add chicken and sauté for about 5 minutes, or until chicken is cooked through.  Add reserved marinade and bring to a boil, stirring constantly.  Cook 1 minute.
  3. Add snow peas, cook for additional minute.  Add green onions, reserving 2 tablespoons for garnish.  Stir to combine and remove from heat.
  4. In large bowl, combine hot spaghetti noodles, remaining 2 tablespoons soy sauce and sesame oil.  Stir to blend.  Add chicken mixture and peanuts; mix well.  Divide among plates; sprinkle with reserved green onions.

Note

Recipe courtesy of the National Chicken Council




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